Instructions

Instructions
1. Wipe the brown kelp with a wet clean kitchen towel and cut into diamond shapes with 1½ inch long sides.
2. Soak the lotus seeds in water until fully reconstituted. Combine all ingredients for the seasoning sauce in a pot. Simmer the seeds with the brown kelp and seasoning sauce over low heat for 10 minutes.
3. Cook the lotus seeds thoroughly. Garnish the cooked lotus seeds with crushed roasted sesame seeds and serve.

Ingredients

Instructions

Instructions
1. Gently brush soil off the stems of the wild pine mushrooms and rinse in running water.
2. Slice the ginger. In a pot, add the soy sauce, water, dried chili pepper, brown kelp and ginger slice then bring the mixture to a full rolling boil. Strain the mixture to remove solid bits and let it cool down.
3. In a jar, add the wild pine mushrooms followed by the pickling solution prepared in Step 2. After 3-4 days, pour the pickling solution only into a pot and boil. Cool the solution before pouring it back over the pine mushroom. Repeat this procedure after another 3-4 days.

Instructions

Instructions
1. Wash the king oyster mushrooms under running water. Cut the mushrooms in half lengthwise and score both sides diagonally with a knife.
2. Combine all ingredients for the seasoning sauce in a medium bowl. Marinate the king oyster mushrooms in the sauce.
3. Remove the seeds from the Korean green chili pepper and mince. Pound the pine nuts with the back of a knife to flatten.
4. Pan-fry the marinated king oyster mushrooms until they are golden brown on both sides. Garnish with Korean green chili pepper and pine nuts from Step 3 before serving.

Instructions

Instructions
1. Wash the lotus root thoroughly and cut into ¼ inch (0.5cm) wide slices. The lotus root slices in boiling water seasoned with sea salt. Remove the lotus roots from the boiling water when they are still slightly undercooked. Set aside.
2. Add water separately to the green tea, gardenia fruit and mulberry powder in small bowls and mix until no clumps are present.
3. Divide the flour and fine salt between the three bowls from Step 1 and mix to prepare three thick batters.
4. Coat a heated frying pan or skillet with oil. Coat the lotus root pieces with one of the three colored batters and pan-fry until golden brown on both sides before serving.

Ingredients

Instructions

Instructions
1. Remove the hard stems from fresh prickly ash peppers. Wash thoroughly and drain.
2. In a pot, boil the soy sauce, rice molasses and organic sugar. When the mixture is at full rolling boil, add the Asian green plum extract and remove from heat. Allow it to cool briefly.
3. In a tight lid large jar, add the prickly ash peppers from Step 1 and pickling solution from step 2. Place a clean large flat rock on the prickly ash peppers to keep them completely submerged in the solution.
4. Three to four days later, pour just the pickling solution out of the jar into a pot. Boil the picking solution then let cool. Once cooled, pour the solution back over the prickly ash peppers.
5. Repeat step 4 once more before storage.

When your knees are frozen like ice, do not think about resting in warmth
When your stomach is pierced by pain of hunger, do not think of eating

Balsim suhaeng jang (An Essay on Arising the Aspiration for Enlishtenment),
by Wonhyo (617-686, Buddhist Master from the Silla period)

HEONSIKDAE

In the corner of the temple's yard
few grains of rice are placed on top of a small stone altar.
During barugongyang, monks took small bites of their food
to share with squirrels and birds.
All sentient beings share together.